"dsi1" > wrote in message
...
> On Monday, September 5, 2016 at 8:35:17 AM UTC-10, Cheri wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> > On Monday, September 5, 2016 at 7:31:29 AM UTC-10, Cheri wrote:
>> >> "dsi1" <dsi10yahoo.com> wrote in message news:268c8664-10b9-4880-b896-
>> >>
>> >> Serious cooks don't play word games or make rationalizations about
>> >> their
>> >> fats. I won't call butter "shortening." Nobody in the real world
>> >> actually
>> >> believes that butter is the same as shortening. That's just something
>> >> people
>> >> say while in the land of Usenet. Get real man.
>> >>
>> >> ========
>> >>
>> >> Serious cooks never smile. ;-)
>> >>
>> >> Cheri
>> >
>> > I'm not really a serious cook.
>>
>> Me either. :-)
>>
>> Cheri
>
> Mostly, I'm an experienced, practical, cook - unsophisticated in the
> parlance of professional bakers.

I consider myself that too. I cook simple foods that we like, meat loaf,
soups, roasts, chicken, fish, and mostly prefer less involved recipes these
days as opposed to the fancier recipes which I like to make when I'm in the
mood, especially in cold weather.

Cheri

On Monday, September 5, 2016 at 7:53:43 PM UTC-10, Cheri wrote:
> "dsi1" <dsi1ahoo.com> wrote in message
> ...
> > On Monday, September 5, 2016 at 8:35:17 AM UTC-10, Cheri wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
> >> ...
> >> > On Monday, September 5, 2016 at 7:31:29 AM UTC-10, Cheri wrote:
> >> >> "dsi1" <dsi10yahoo.com> wrote in message news:268c8664-10b9-4880-b896-
> >> >>
> >> >> Serious cooks don't play word games or make rationalizations about
> >> >> their
> >> >> fats. I won't call butter "shortening." Nobody in the real world
> >> >> actually
> >> >> believes that butter is the same as shortening. That's just something
> >> >> people
> >> >> say while in the land of Usenet. Get real man.
> >> >>
> >> >> ========
> >> >>
> >> >> Serious cooks never smile. ;-)
> >> >>
> >> >> Cheri
> >> >
> >> > I'm not really a serious cook.
> >>
> >> Me either. :-)
> >>
> >> Cheri
> >
> > Mostly, I'm an experienced, practical, cook - unsophisticated in the
> > parlance of professional bakers.
>
> I consider myself that too. I cook simple foods that we like, meat loaf,
> soups, roasts, chicken, fish, and mostly prefer less involved recipes these
> days as opposed to the fancier recipes which I like to make when I'm in the
> mood, especially in cold weather.
>
> Cheri

My style is simple too. I made pork wrapped in taro leaves this evening. It was cooked in a slow cooker.

https://www.amazon.com/clouddrive/sh...hare_link_copy

"Cheri" wrote in message ...


"dsi1" > wrote in message
...
> On Monday, September 5, 2016 at 8:35:17 AM UTC-10, Cheri wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message
>> ...
>> > On Monday, September 5, 2016 at 7:31:29 AM UTC-10, Cheri wrote:
>> >> "dsi1" <dsi10yahoo.com> wrote in message news:268c8664-10b9-4880-b896-
>> >>
>> >> Serious cooks don't play word games or make rationalizations about
>> >> their
>> >> fats. I won't call butter "shortening." Nobody in the real world
>> >> actually
>> >> believes that butter is the same as shortening. That's just something
>> >> people
>> >> say while in the land of Usenet. Get real man.
>> >>
>> >> ========
>> >>
>> >> Serious cooks never smile. ;-)
>> >>
>> >> Cheri
>> >
>> > I'm not really a serious cook.
>>
>> Me either. :-)
>>
>> Cheri
>
> Mostly, I'm an experienced, practical, cook - unsophisticated in the
> parlance of professional bakers.

I consider myself that too. I cook simple foods that we like, meat loaf,
soups, roasts, chicken, fish, and mostly prefer less involved recipes these
days as opposed to the fancier recipes which I like to make when I'm in the
mood, especially in cold weather.

Cheri
============

Yep Pretty much the same here



--
http://www.helpforheroes.org.uk

On Monday, September 5, 2016 at 2:32:24 PM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Monday, September 5, 2016 at 1:36:59 PM UTC-4, Ophelia wrote:
>
> > I do make something similar but it would be dumplings (made with flour and
> > beef suet which turn out fluffy) on the top and of course, that is with
> > gravy
>
> My husband and I favor a lean dumpling made with very little (or no)
> fat, which I also cook from time to time. He doesn't care for stew over
> biscuits, so when we have that he has his biscuits on the side.
> Everybody wins.
>
>
> Oh yes. All down to preferences ...
>
>
> > Milk gravy? I've
> > never had that but can't say it appeals to me much How do you make
> > that?
>
> It's basically a thick béchamel made from the fat left when frying
> something. I used to make it from the remains of frying chicken
> (not deep-frying); sausage gravy is made from the fond left when
> cooking crumbled sausage (and the sausage is added back to the
> sauce before serving).
>
> I'd recommend pouring off all but a couple of tablespoons of fat, but
> I'm sure that frugal (and impoverished) housewives left it all in, to
> fuel their family's hard work on the farm.
>
> Cindy Hamilton
>
>
> Of course!! <g> To me that sounds more like a sauce, but then
> it's just different words to describe the same things eh?

It's pretty common (as I understand it) on the U.S. East Coast to refer
to a long-cooked ragu as "gravy". My pure guess on the origin is that
when Italians started coming to America and were learning English, their
neighbors didn't use the word "sauce" (which is kind of fancy), but did
use "gravy". Thus, a saucy concoction served over food is "gravy".

> I give you
> 'biscuits' and 'scones' )

Yep. Could be parallel evolution of the foodstuffs. "Biscuits" are
not cooked twice (as their name suggests), but if you're familiar
with hardtack, it seems an easy transition to call them by the same
thing. Before chemical leavening there was a "beaten biscuit" that
rose because air was incorporated into the dough by literally hitting
it with a hammer (or similar implement). These weren't tender like
leavened biscuits, but looked pretty close to the same.

Cindy Hamilton

On Monday, September 5, 2016 at 2:11:24 PM UTC-4, dsi1 wrote:
> On Monday, September 5, 2016 at 7:31:29 AM UTC-10, Cheri wrote:
> > "dsi1" <dsi10yahoo.com> wrote in message news:268c8664-10b9-4880-b896-
> >
> > Serious cooks don't play word games or make rationalizations about their
> > fats. I won't call butter "shortening." Nobody in the real world actually
> > believes that butter is the same as shortening. That's just something people
> > say while in the land of Usenet. Get real man.
> >
> > ========
> >
> > Serious cooks never smile. ;-)
> >
> > Cheri
>
> I'm not really a serious cook.

I'm not either, but I love information and the correct use of words.
Sure, I typically abbreviate "partially hydrogenated vegetable
shortening" as "shortening", but I do know the difference. Not that
I use it, ever. If I wanted to make pastry with something besides
butter, I'd probably use lard. I've got a source for un-hydrogenated
lard of high quality.

It's kind of moot, though. I don't bake very much because I'd end
up eating the whole thing and gaining back some of the weight I've
worked so hard to lose. If I want a little dessert, I go to the
bakery that also sells the lard (they're very big on people loving
and making good food) and buy a cupcake or a slice of pie.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Monday, September 5, 2016 at 2:32:24 PM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Monday, September 5, 2016 at 1:36:59 PM UTC-4, Ophelia wrote:
>
> > I do make something similar but it would be dumplings (made with flour
> > and
> > beef suet which turn out fluffy) on the top and of course, that is with
> > gravy
>
> My husband and I favor a lean dumpling made with very little (or no)
> fat, which I also cook from time to time. He doesn't care for stew over
> biscuits, so when we have that he has his biscuits on the side.
> Everybody wins.
>
>
> Oh yes. All down to preferences ...
>
>
> > Milk gravy? I've
> > never had that but can't say it appeals to me much How do you make
> > that?
>
> It's basically a thick béchamel made from the fat left when frying
> something. I used to make it from the remains of frying chicken
> (not deep-frying); sausage gravy is made from the fond left when
> cooking crumbled sausage (and the sausage is added back to the
> sauce before serving).
>
> I'd recommend pouring off all but a couple of tablespoons of fat, but
> I'm sure that frugal (and impoverished) housewives left it all in, to
> fuel their family's hard work on the farm.
>
> Cindy Hamilton
>
>
> Of course!! <g> To me that sounds more like a sauce, but
> then
> it's just different words to describe the same things eh?

It's pretty common (as I understand it) on the U.S. East Coast to refer
to a long-cooked ragu as "gravy". My pure guess on the origin is that
when Italians started coming to America and were learning English, their
neighbors didn't use the word "sauce" (which is kind of fancy), but did
use "gravy". Thus, a saucy concoction served over food is "gravy".

Odd how names stick) I wonder how shoulder came to be called
'butt'? It just sounds topsy turvey to me, but I expect there will be a
good reason

> I give you
> 'biscuits' and 'scones' )

Yep. Could be parallel evolution of the foodstuffs. "Biscuits" are
not cooked twice (as their name suggests), but if you're familiar
with hardtack, it seems an easy transition to call them by the same
thing. Before chemical leavening there was a "beaten biscuit" that
rose because air was incorporated into the dough by literally hitting
it with a hammer (or similar implement). These weren't tender like
leavened biscuits, but looked pretty close to the same.

Cindy Hamilton

Given what I read about being baked 4 times, maybe hardtack
should be called bibiscuits <g>

--
http://www.helpforheroes.org.uk

On Tuesday, September 6, 2016 at 7:51:19 AM UTC-4, Ophelia wrote:

> Odd how names stick) I wonder how shoulder came to be called
> 'butt'? It just sounds topsy turvey to me, but I expect there will be a
> good reason

Apparently, pork shoulder was at some point in history preserved and/or
shipped in barrels (aka "butts"). The name of the container became
the name of the meat.

> > I give you
> > 'biscuits' and 'scones' )
>
> Yep. Could be parallel evolution of the foodstuffs. "Biscuits" are
> not cooked twice (as their name suggests), but if you're familiar
> with hardtack, it seems an easy transition to call them by the same
> thing. Before chemical leavening there was a "beaten biscuit" that
> rose because air was incorporated into the dough by literally hitting
> it with a hammer (or similar implement). These weren't tender like
> leavened biscuits, but looked pretty close to the same.
>
> Cindy Hamilton
>
> Given what I read about being baked 4 times, maybe hardtack
> should be called bibiscuits <g>

<snort>

Cindy Hamilton

Dave, FYI, I (and probably lots of others) regularly use butter and cream in
biscuits. I think the difference is that scones are denser in texture.

N.

Cindy Hamilton wrote:
>
> It's kind of moot, though. I don't bake very much because I'd end
> up eating the whole thing and gaining back some of the weight I've
> worked so hard to lose. If I want a little dessert, I go to the
> bakery that also sells the lard (they're very big on people loving
> and making good food) and buy a cupcake or a slice of pie.

I'm the same way. I rarely make dessert food. If it's here, I'll eat it.
Safer for me to just buy a one-time portion from the bakery or so. For
my birthday a little over a year ago, rather than make a carrot cake, I
just bought a little 3" square carrot cake. One time treat and no
leftovers to eat for days.

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > So, no 'biscuits' for me until it feels good)
>
> Just wondering. Did you ever make that chicken recipe with onion soup
> mix, pineapple and cherries? I would like to hear what you two thought
> about it. It sounded interesting.
>
> --------------------------
>
> Not yet but I have everything I need. We have been travelling again but when
> I am home it is on my to do list I had already mixed the onion
> soup mixture up before we left. I haven't put any salt in it because I
> prefer to taste it before I add any.
>
> I have been meaning to ask you though. Do you actually make up that soup?
> If so, how much water to you add to that 1 oz of mix? It seems to be it
> would be very thin soup, yes?
>
> Do you want the recipe? Heh you might get to make it before I do

Please send the recipe. I'll make it soon. Only one change I would make
from what you have mentioned. I would cut up the chicken into bite size
portions and serve it all over rice, rather than cook whole breasts.
I'll do a few whole breasts too though the first time.

Oh... and about the Onion soup mix. I've only used it to add to sour
cream to make a chip dip. And some people add it to meatloaf. I would
NEVER make onion soup with it. And if you wanted to make the soup, they
say to add 4 cups of water to one envelope of the mix. Sounds more like
"onion tea" to me.

wrote:
>
> They decided Nelson couldn't be dumped overboard so they shoved his
> body in a barrel of rum to preserve it on the trip back to the UK.

Wonder if the seamen got portions of
'Nelson grog' on the trip back. ;-[]

I've heard of dead people being packed in a barrel of salt
to preserve until they got home. arrghh.
Best to bury at sea, imo.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > So, no 'biscuits' for me until it feels good)
>
> Just wondering. Did you ever make that chicken recipe with onion soup
> mix, pineapple and cherries? I would like to hear what you two thought
> about it. It sounded interesting.
>
> --------------------------
>
> Not yet but I have everything I need. We have been travelling again but
> when
> I am home it is on my to do list I had already mixed the onion
> soup mixture up before we left. I haven't put any salt in it because I
> prefer to taste it before I add any.
>
> I have been meaning to ask you though. Do you actually make up that soup?
> If so, how much water to you add to that 1 oz of mix? It seems to be it
> would be very thin soup, yes?
>
> Do you want the recipe? Heh you might get to make it before I do

Please send the recipe. I'll make it soon. Only one change I would make
from what you have mentioned. I would cut up the chicken into bite size
portions and serve it all over rice, rather than cook whole breasts.
I'll do a few whole breasts too though the first time.

Yes, I agree. Not sure I will use those cherries either. I
like the idea of the rest though.

Oh... and about the Onion soup mix. I've only used it to add to sour
cream to make a chip dip. And some people add it to meatloaf. I would
NEVER make onion soup with it. And if you wanted to make the soup, they
say to add 4 cups of water to one envelope of the mix. Sounds more like
"onion tea" to me.

Yes, that is what I thought and I was curious!

Chicken with Pineapple

· 6 split chicken breasts (bone-in)
· 2 tablespoons butter or margarine, melted
· 1 can (20 oz.) pineapple chunks in natural juice, undrained
· 1/4 cup maraschino cherries, halved, optional
· 1 envelope Lipton Recipe Secrets Onion Recipe Soup Mix

Set the oven broiler to high, usually 500° F.
Line a shallow baking pan with foil, leaving long ends to fold over and
encase the chicken later. Arrange the chicken breasts in the pan and brush
with the melted butter.
Broil the chicken for 10 minutes or until lightly browned on both sides.
Reduce oven temperature to 350° F (180° C/Gas 4).
In a medium bowl, combine remaining ingredients and then pour the mixture
over the chicken.
Bring the ends of the foil over the chicken and seal the edges with a double
fold, encasing the chicken completely.
Bake for 45 minutes or until chicken is done.
Make about 6 servings.

--
http://www.helpforheroes.org.uk

On Tue, 6 Sep 2016 09:55:52 -0700 (PDT), Nancy2
> wrote:

> Dave, FYI, I (and probably lots of others) regularly use butter and cream in
> biscuits. I think the difference is that scones are denser in texture.
>
> N.

I, personally, don't like dense/heavy scones - so I have learned to
substitute Greek yogurt for the butter.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tuesday, September 6, 2016 at 9:18:10 AM UTC-10, sf wrote:
> On Tue, 6 Sep 2016 09:55:52 -0700 (PDT), Nancy2
> > wrote:
>
> > Dave, FYI, I (and probably lots of others) regularly use butter and cream in
> > biscuits. I think the difference is that scones are denser in texture.
> >
> > N.
>
> I, personally, don't like dense/heavy scones - so I have learned to
> substitute Greek yogurt for the butter.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Obviously this means that yogurt is shortening.

I've been eating some yogurt these days. I have to quit because it makes me constipated - so much for probiotics.

"dsi1" > wrote in message news:f9f60cf2-d0fa-4d6f-b298-

> My style is simple too. I made pork wrapped in taro leaves this evening.
> It was cooked in a slow cooker.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy

I bet that was good! Tomorrow I'm going to try the butter biscuit recipe you
posted, along with roast chicken, baked potato, and carrots. I don't usually
eat biscuits, breads, etc. but I am going to have one of those with my
chicken.

Cheri

On 9/6/2016 6:33 AM, Cindy Hamilton wrote:
> On Monday, September 5, 2016 at 2:32:24 PM UTC-4, Ophelia wrote:

>>
>> Of course!! <g> To me that sounds more like a sauce, but then
>> it's just different words to describe the same things eh?
>
> It's pretty common (as I understand it) on the U.S. East Coast to refer
> to a long-cooked ragu as "gravy". My pure guess on the origin is that
> when Italians started coming to America and were learning English, their
> neighbors didn't use the word "sauce" (which is kind of fancy), but did
> use "gravy". Thus, a saucy concoction served over food is "gravy".

Could even be a regional thing in Italy. My wife's grandparents came
from southern Italy in the early 1900's and she was brought up calling
it gravy.

So do these guys
http://tuttorossotomatoes.com/recipe...-italian-gravy

https://jovinacooksitalian.com/2014/...-sunday-gravy/
The passage from sugo/salsa to sauce/gravy must have occurred when
immigrant families settled into new neighborhoods in the U.S. and became
an Italian-American family/neighborhood tradition more than anything
else. Some immigrants translated the Italian for what they put on their
pasta as gravy, while others translated it as sauce and the translations
have been passed down through the generations, becoming the definitive
lable in the process. People get amazingly passionate over things like this.

On 9/6/2016 7:50 AM, Ophelia wrote:

>
> Odd how names stick) I wonder how shoulder came to be called
> 'butt'? It just sounds topsy turvey to me, but I expect there will be
> a good reason
>

Butt is not the rear portion of the hog. Cheaper cuts of pork like the
shoulder were packed in barrels, often called "butts". Boston was a
place where many were shipped to, this the Boston Butt name.

On Tue, 6 Sep 2016 18:00:11 -0500, heyjoe >
wrote:

> On Sat, 03 Sep 2016 17:14:52 -0700, sf wrote:
>
> > By "all fats", do you mean oil? I've never tried it, so I have
> > nothing to add to the discussion. Just wondering if you have given it
> > a shot.
>
> Apparently I'm a cooking heathen, so I hesitiate to chime in. But I use
> vegetable oil instead of butter, shortening or lard to make drop
> biscuits.
>
>
> Not Flaky Biscuits

Nice seeing you back, Joe! His butter biscuits are more like a cake
than what I consider a biscuit. Hubby says it toasts up nice and
crispy for his breakfast though, so he's happy with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Tue, 6 Sep 2016 18:00:11 -0500, heyjoe >
> wrote:
>
>> On Sat, 03 Sep 2016 17:14:52 -0700, sf wrote:
>>
>> > By "all fats", do you mean oil? I've never tried it, so I have
>> > nothing to add to the discussion. Just wondering if you have given it
>> > a shot.
>>
>> Apparently I'm a cooking heathen, so I hesitiate to chime in. But I use
>> vegetable oil instead of butter, shortening or lard to make drop
>> biscuits.
>>
>>
>> Not Flaky Biscuits
>
> Nice seeing you back, Joe! His butter biscuits are more like a cake
> than what I consider a biscuit. Hubby says it toasts up nice and
> crispy for his breakfast though, so he's happy with it.

I'm going to leave the sugar out. I don't care for it in biscuits or
cornbread or scones or....

Cheri

On Tuesday, September 6, 2016 at 11:46:51 AM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message news:f9f60cf2-d0fa-4d6f-b298-
>
> > My style is simple too. I made pork wrapped in taro leaves this evening..
> > It was cooked in a slow cooker.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> I bet that was good! Tomorrow I'm going to try the butter biscuit recipe you
> posted, along with roast chicken, baked potato, and carrots. I don't usually
> eat biscuits, breads, etc. but I am going to have one of those with my
> chicken.
>
> Cheri

I can't say how this dish would go over on the mainland but it sorta tastes like shredded pork and spinach. It's kind of tricky to cook because the taro leaves have to be well steamed to dissolve the sharp calcium oxalate crystals in the stems and leaves or you'll get some throat irritation. I did get some of that last night.

Chicken and biscuit go great together. The trouble is that I rarely get a chance to eat the two together. Good eating to you!

On 2016-09-06, heyjoe > wrote:

> Try using 1/2 unsalted butter and 1/2 shortening. The taste is better
> than all shortening, IMO.

I agree, sort of. I use 1/3 shortening and 2/3 butter. I also cut in
the fats very coarsely. Basically, my pie dough looks like Barb's
apple pie dough.

Barb, can you post a link? I've lost track.

nb

On Tue, 6 Sep 2016 17:01:55 -0700, "Cheri" >
wrote:

> I'm going to leave the sugar out. I don't care for it in biscuits or
> cornbread or scones or....

Baker's choice. I left it out, but I do like a little in both
cornbread and scones (but not savory scones).

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ed Pawlowski" wrote in message
news
On 9/6/2016 6:33 AM, Cindy Hamilton wrote:
> On Monday, September 5, 2016 at 2:32:24 PM UTC-4, Ophelia wrote:

>>
>> Of course!! <g> To me that sounds more like a sauce, but
>> then
>> it's just different words to describe the same things eh?
>
> It's pretty common (as I understand it) on the U.S. East Coast to refer
> to a long-cooked ragu as "gravy". My pure guess on the origin is that
> when Italians started coming to America and were learning English, their
> neighbors didn't use the word "sauce" (which is kind of fancy), but did
> use "gravy". Thus, a saucy concoction served over food is "gravy".

Could even be a regional thing in Italy. My wife's grandparents came
from southern Italy in the early 1900's and she was brought up calling
it gravy.

So do these guys
http://tuttorossotomatoes.com/recipe...-italian-gravy

https://jovinacooksitalian.com/2014/...-sunday-gravy/
The passage from sugo/salsa to sauce/gravy must have occurred when
immigrant families settled into new neighborhoods in the U.S. and became
an Italian-American family/neighborhood tradition more than anything
else. Some immigrants translated the Italian for what they put on their
pasta as gravy, while others translated it as sauce and the translations
have been passed down through the generations, becoming the definitive
lable in the process. People get amazingly passionate over things like this.

=========

I noticed)


--
http://www.helpforheroes.org.uk

"Ed Pawlowski" wrote in message
news
On 9/6/2016 7:50 AM, Ophelia wrote:

>
> Odd how names stick) I wonder how shoulder came to be called
> 'butt'? It just sounds topsy turvey to me, but I expect there will be
> a good reason
>

Butt is not the rear portion of the hog. Cheaper cuts of pork like the
shoulder were packed in barrels, often called "butts". Boston was a
place where many were shipped to, this the Boston Butt name.

===============

Ahhhhhhh!!! Now I understand Thank you



--
http://www.helpforheroes.org.uk

On 9/5/2016 1:03 PM, Cindy Hamilton wrote:
> Once in a while I make chicken (or turkey) stew and biscuits,
> then serve the stew over the biscuits. Voila. Biscuits with
> gravy.

My mother and grandmother made drop biscuits to cook in beef stew. I
make dumplings to drop in chicken stew. Mom and grandma served chicken
stew over biscuits.

Jill